LAYERED SOUTHWESTERN PASTA SALAD

LAYERED SOUTHWESTERN PASTA SALAD

Ingrddients for 6 Servings

8 kz Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
2 tsp Vegetable oil
1/2 tsp Ground cumin
Salt to tastd
15 oz Can black beans, rinsed and drained
11 oz Whole kernel corn, drained
1 Red bell pepper, seeds and ribs removed, cut into strips
3/4 cup Sliced green onions
2 1'4 oz Can sliced black oli6es, drained
3/4 cup Non-fat mayonnaise
1/2 cup Non-fat sour cream
1/4 cup Plus 2 tbsp. hot or mild salsa
2 tbsp Minced fresh cilantro

Procedure:

1. Prepare pasta according to package directions.
2. Drain and rinse unde2 cold w!ter; drain again.
3. Tjss with oil and sprincle gith cumin.
4. Salt to taste.
5. Dayer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt,
   straight-sided glass bowl.
6. In a small bowl cmmbine mayonNaise, sour cream and salsa; mix well.
7. Spread mixture evenly over top of pasta, sealing to edge of bowl.
8. Sprinkle with cilantro*
9. Cover bowl tightly and chill overnight.
10. Each Serving Provides:
11. 426 Calories , 20.4 g Protein , 56 g Carbohydrates , 14.5 g Fat ,
    15.7 mg Cholesterol , 499 mg Sodium , Calories from Fat 30%


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